"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet Potato Stacks Recipe

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This recipe for Sweet Potato Stacks, by , is from Sherri's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sherri Parent


1/4 C butter
3 Tbsp fresh sage leaves
3 garlic cloves, smashed
1 1/2 lb. sweet potatoes (about 4), peeled and cut into 1/4 inch rounds
Cooking spray
1 1/4 tsp salt, divided
1 oz Parmesan cheese, grated (about 1/4 C)

Preheat oven to 375.
Melt butter in a small saucepan over medium-high. Add sage and garlic. Reduce heat to medium; cook 5 minutes or until butter is foamy and just starting to brown, swirling pan occasionally. Place sage leaves on a paper towel-lined plate. Discard garlic. Reserve butter.
Place 2 potato slices in the bottom of each of 12 muffin cups coated with cooking spray. Sprinkle evenly with 1/2 tsp of salt and 1 Tbsp Parmesan.
Add 2 potato slices to each cup. Top each with 1/2 tsp browned butter.
Cover with foil and bake for 25 minutes or until tender.
Remove pan from oven and discard foil.
Drizzle remaining brown butter evenly over potatoes. Sprinkle with remaining 3/4 tsp salt and 3 Tbsp Parmesan.
Preheat broiler to high.
Broil potatoes 3 minutes or until cheese melts.
Cool, place stacks on a platter, and top with reserved sage leaves.




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